advice

Once in a while a reader throws us a question that really makes us think: as (alleged) role models in the vast food enthusiast universe, what would we do? Such is the case with this truffle oil-based inquiry, received yesterday from a Food Republic fan. We all weighed in to solve the problem, but we could use your opinion.

We try to provide as many services as possible here at Food Republic, from recipes for every occasion (including no occasion) to interviews, travel guides, videos, cool gear and more. But sometimes you just want to know the fastest way to peel an egg without mangling it, and we're here for that, too. Here are the 25 most useful questions we answered this year, including how to properly set things on fire.

Tis the season for large gatherings at restaurants where everyone drinks too much! Unless of course you're not drinking, in which case you could be in for an unpleasant surprise when not only does Paul clearly need your help getting home but there's, like, an extra $25 on your split of the check. Here's how to avoid that.

The more beer you drink, the more questions you'll have. Not on the meaning of life or anything (this means you've had too much) but more like...hey, what was this before it was the beer in my glass? If I forget to put beer in the fridge until 15 minutes before the party, will it be cold in time? Why does this beer suck? Answers to all these and more, after the jump.

Halloween is tomorrow and we can hardly contain our spirits (ha!). Yes, it’s the time of year when guys get to dress up as pretty much anything and chicks get to dress up as anything with the word “sexy,” so why not crack open a few brews who dress for the occasion, too? Whether it's what's inside or out, these five beers are as welcome at a Halloween as a girl dressed as a sexy beer bottle.

You've mangled a dozen hard-boiled eggs into shell-riddled messes, gone out for brown sugar even though you didn't have to, and insulted the dickens out of bartender, much to his or her displeasure. Don't worry, we're here to help. No longer do you have to pretend like you know what tomato paste is (no, it doesn't count as a daily serving of vegetables), because we've got all your knowledge in one convenient roundup.

Nobody likes a cheese stickler, but there are some basic guidelines you should try to follow when making a cheese plate to show respect to the milk that have been aging for months or even years just for your enjoyment (slow clap for cheese curds). Follow these guidelines to avoid coming off as a cheese novice when having friends over for hors d’oeuvres.

As craft beer continues to dominate the drinking scene, many bars — even those not specific to craft beer — have evolved to include detailed information of style and even brewing conditions on menus. Acquaint yourself with some beer terminology beyond the basics to understand what you’re drinking and where these flavors coming from. Here are 20 terms to memorize and use.